Smokers: 5 Fast Facts
See The 10 Best Smokers on Ezvid Wiki ►►
Fact #1. There's nothing like the real deal. After your first trip to Austin where you sampled the glorious tastes of Franklin BBQ and the Salt Lick, you simply can't go back to using a George Foreman grill. To make juicy brisket and pulled pork, you need a smoker to bring out those intricate flavors.
Fact #2. A size is available for your needs. If you live in an apartment building and the neighbors are PETA members who don't want those aromas wafting all over the place, you can get a small choice that sits on your stove top or on a grill in the common area. But if you have a big backyard and want the whole neighborhood to sample your ribs, there are great big choices as well.
Fact #3. Mind the temperature. Slow and low makes for racks of ribs that fall right off the bone, but if you're going for chicken, you need things to be a bit hotter. Some smokers are not designed to go over 250 degrees, so know what you're getting into, and make sure the thermometer is accurate so you know it's the right temperature for the meat you've put in there.
Fact #4. The name says it all. The smoke is what really adds the flavor here, so you don't want any air to escape. A stainless steel door that seals shut will focus all that smoky flavor on your burnt ends where it belongs.
Fact #5. Great barbecue relies on wood. Whether you're using maple, hickory, or mesquite, you can create great taste with wood chips. An automatic feeder with a big chute will allow you to add them without opening the door. A transparent window can also let you see inside so you'll know how that turkey is doing.
Fact #1. There's nothing like the real deal. After your first trip to Austin where you sampled the glorious tastes of Franklin BBQ and the Salt Lick, you simply can't go back to using a George Foreman grill. To make juicy brisket and pulled pork, you need a smoker to bring out those intricate flavors.
Fact #2. A size is available for your needs. If you live in an apartment building and the neighbors are PETA members who don't want those aromas wafting all over the place, you can get a small choice that sits on your stove top or on a grill in the common area. But if you have a big backyard and want the whole neighborhood to sample your ribs, there are great big choices as well.
Fact #3. Mind the temperature. Slow and low makes for racks of ribs that fall right off the bone, but if you're going for chicken, you need things to be a bit hotter. Some smokers are not designed to go over 250 degrees, so know what you're getting into, and make sure the thermometer is accurate so you know it's the right temperature for the meat you've put in there.
Fact #4. The name says it all. The smoke is what really adds the flavor here, so you don't want any air to escape. A stainless steel door that seals shut will focus all that smoky flavor on your burnt ends where it belongs.
Fact #5. Great barbecue relies on wood. Whether you're using maple, hickory, or mesquite, you can create great taste with wood chips. An automatic feeder with a big chute will allow you to add them without opening the door. A transparent window can also let you see inside so you'll know how that turkey is doing.
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